Ham I Am!

Started by FLBentRider, January 11, 2011, 05:55:16 PM

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FLBentRider

Box temp 120F IT 90F
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Tenpoint5

Quote from: squirtthecat on January 12, 2011, 04:53:26 AM

Any bets when it is going to be done??


I say, 7:30 tomorrow morning..

I am guessing that it is about a 12 pound ham so I will guess that it will take 31 hours from the start point.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

TestRocket

I'm sure it's going to be good!  ;D

FLBentRider

11 Hours in


I hate it when my ham droops.

I "adjusted" it.

I've got the pucks loaded now, I'm off to chorus, another pic when I get back.
Click on the Ribs for Our Time tested and Proven Recipes!

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SL2010

Looking good how does the Bradley stand up to 30 to 31 hour smoke the longest i have ever gone is 14 on a brisket and what is in the brine if i may ask

FLBentRider

Quote from: SL2010 on January 12, 2011, 03:13:18 PM
Looking good how does the Bradley stand up to 30 to 31 hour smoke the longest i have ever gone is 14 on a brisket and what is in the brine if i may ask

From Kutas via Tenpoint5:

Home Cured Ham

The Brine/Pickle for Ham that I used is
5 quarts ice water (38-40*F)
1 pound of Salt (I use Kosher)
1 cup Powdered Dextrose
2/3 cup Insta Cure #1

The recipe calls for the ham to be injected 10% by weight. I used 15%. To do the math here is the formula and explanation of how to do it.

Pump injecting formula is generally this...
15% x Xoz = oz per pump

My ham is around 22 lb or 352 oz; being 16oz per pound.
This now gives me  an easy plug in formula

.15 x 352oz =52.8oz needed for pumping

The injector I use holds 4oz at a time. Rounding off I get this...
52/4=13 or 52.8/4=13.2

So that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem


Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse.

Smoking
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142* For a fully cooked ham, Hold until the IT reaches 152-155*
Click on the Ribs for Our Time tested and Proven Recipes!

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SL2010

Sounds easy enough brine what flavor smoke you going with

Tenpoint5

Quote from: SL2010 on January 12, 2011, 03:26:17 PM
Sounds easy enough brine what flavor smoke you going with

The ONLY flavor HICKORY!!!  I have done several of these I thin the longest was 38 hours. The Bradley holds up a whole bunch better than we do.


Randy you better load that chute or you wont get a 1/2 hours smoke let alone 8 hours!! ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

pfowl01

QuoteLooking good how does the Bradley stand up to 30 to 31 hour smoke the longest i have ever gone is 14 on a brisket and what is in the brine if i may ask                     

I've been doing alot of sausage for people at work lately.....my longest stretch so far is four days :D

FLBentRider

Oh Yeah - HICKORY!!!

I loaded the chute after the pic.

I just dumped / refilled the water bowl and loaded another four hours of pucks.

I ran my BPS for 40 hours straight once.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
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KyNola

Quote from: Tenpoint5 on January 12, 2011, 03:58:09 PM
Quote from: SL2010 on January 12, 2011, 03:26:17 PM
Sounds easy enough brine what flavor smoke you going with

The ONLY flavor HICKORY!!!  I have done several of these I thin the longest was 38 hours. The Bradley holds up a whole bunch better than we do.


Randy you better load that chute or you wont get a 1/2 hours smoke let alone 8 hours!! ;D
Ain't nothing BUT hickory! ;) :D

FLBentRider

#26
24 hours in


Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

KyNola

Randy,
That ham is looking great!

jiggerjams

Bring on the color...looking good!!

Tenpoint5

Aint she looking perty!! Have we gotten through the stall yet?
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!